Easy Double Chocolate Chip Cherry Cookies Recipe
If you're searching for a no-stress dessert, this Easy Double Chocolate Chip Cherry Cookies Recipe is about to be your new favorite. It’s simple, reliable, and packed with dark chocolate chips and juicy dried cherries.
Servings: cookies
Equipment
- 1 Cookie sheet
- 1 sheet parchment paper
- 1 Electric mixer
- 1 large bowl
- 1 3 tablespoon cookie scoop
Ingredients
- 2 cups all-purpose flour measured with spoon & level method
- 1/2 cup cocoa measured with spoon & level method
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup unsalted butter room temperature
- 2 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 cup dried cherries
- 1 1/2 cup chocolate chips semi-sweet
- 1/8 cup flaky sea salt for sprinkling
Instructions
- Start by grabbing a large mixing bowl and a separate bowl for the dry ingredients.In the smaller bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined. Set aside.2 cups all-purpose flour, 1/2 cup cocoa, 1 teaspoon baking soda, 1 teaspoon sea salt
- In a large bowl (or the bowl of a stand mixer), use an electric mixer on low speed to cream the room temperature butter, brown sugar, and granulated sugar until light and fluffy—about 1 ½ minutes.1 cup brown sugar, 1 cup unsalted butter, 1/2 cup granulated sugar
- Add in the vanilla extract, egg, and egg yolk. Beat on medium speed just until blended.2 teaspoon pure vanilla extract, 1 large egg, 1 large egg yolk
- Slowly mix in the dry ingredients, stirring gently to avoid overworking the dough. You want a thick, chocolatey dough that still feels soft.
- Use a spatula to fold in the semi-sweet chocolate chips and dried cherries. Scrape down the sides of the bowl so everything’s evenly combined.1 cup dried cherries, 1 1/2 cup chocolate chips
- Cover the dough and chill in the fridge for 15–30 minutes. This helps the chocolate dough hold its cookie form while baking.
- While the dough chills, heat the oven to 350°F. Line cookie sheets with parchment paper or give them a light mist of cooking spray.
- Scoop the dough using a cookie scoop (about 3 tablespoons per cookie) and space them out in a single layer on the baking sheet. Leave a little room between each one to spread.
- Bake for 10–12 minutes until the top of the cookie looks just set and the edges feel firm.
- Once out of the oven, gently press a few extra chocolate chips into the center of each cookie while still warm. Sprinkle with flaky sea salt for a bakery-style finish.1/8 cup flaky sea salt
- Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add-ons & Substitutions
You can absolutely make this recipe your own:- Swap the semi-sweet chips for dark chocolate chunks or chopped chocolate bars if you prefer deeper richness.
- If you can’t find dried cherries, dried cranberries would be an excellent tart, but sweet substitute.
- To add crunch, fold in some chopped walnuts or toasted pecans.
Expert Tips
-
- Let your butter, egg, and yolk come to room temperature before starting—this helps everything mix evenly.
- Don’t skip the short chill time. It gives the dough a better texture and prevents spreading.
- Chill your cookie dough for more or less time depending on how much you want your cookies to spread -longer chilling = less spreading, shorter chilling = more spreading
- For the perfect cookie, pull them from the oven when they still look a bit soft in the center—they’ll firm up as they cool.
- Use a measuring cup or kitchen scale to portion the flour and cocoa properly. Too much can make the cookies dry.
- If desired, sprinkle the flaky sea salt while the cookies are still warm so it sticks beautifully.
- Bake one sheet at a time on the center rack for best results and even cooking.
